Chocolate Chip Recipe #1

This chocolate chip recipe was officially from Martha Stewart's Magazine, although I did change a few things. I think this is an excellent chocolate chip recipe, though I still have to try the famous Jacques Torres Chocolate chip recipe, the Martha Stewart one will do for now...

Ingredients

2 1/4 Cups All-Purpose Flour

1/2    Tsp Baking Soda

1       Cup (2 sticks) of Butter

1/4    Cup Granulate Sugar

1       Cup lightly packed Brown Sugar

1       Tsp of Salt

2       Tsp of Vanilla Extract

2        Eggs

2       Cups Semi-Sweet Chocolate

In a small bowl, mix the FLOUR and BAKING SODA. Set aside. 

Using your electric mixer with the paddle attachment, cream the BUTTER, GRANULATED SUGAR and BROWN SUGAR. Making sure the butter is at room temperature. Whip until light and creamy. 

Add the EGGS, SALT and VANILLA. Beating until well mixed.

Add the FLOUR MIXTURE, 1/4 cup at a time, then followed by the CHOCOLATE CHIPS. Making sure the mixer is set on stir or the lowest setting.

Place the bowl in the freezer (10 mins) 

Preheating the oven to 350' and preparing the baking sheet with parchment papers. 

Using an a one tablespoon ice cream scoop, drop the cookie dough 2 inches apart from each other.

* it is a baking rule of thumb, that unless stated other wise, the distance is 2 inches apart to give room for the cookies to expand and avoid over-crowding that leads the cookie dough from sticking to one another.

Bake cookies until golden brown, about 15 mins but always check your oven after 8 mins to avoid burning the cookies.

Cool the cookies on the baking sheet for 5 mins, then transfer to a wire rack. 

Store the cookies in an air-tight container to retain the moisture.

I found it the hard way that if the container wasn't air-tight, the cookie losses all its moisture and becomes really and I mean really hard. If this happened to you, preheat the oven to 200' and pop the cookies in for 5 mins to warm it up.